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8 posts from September 2020

09/20/2020

~ My Peachy-Keen Pork Chops & Stuffing Casserole ~

IMG_5857This decades old, now-retro, family-favorite recipe is made from just a few on-hand ingredients -- 3/4"-1"-thick bone-in pork chops, peach-pie filling, stuffing mix, chicken broth, celery and onion.  It is my mom's spin-off of her Tootsie's recipe (my mother's pet name for her sister Marie).  Tootsie made it with canned apple-pie filling.  My mom started making it with home-canned peach-pie filling, made from peaches picked from my grandmother's backyard peach trees.  Both mom and Tootsie, usually made this after the Thanksgiving holiday, as a tasty way to get one-more family-friendly meal out of one of the leftovers (aka the stuffing).  It couldn't be easier, and, it's the best, easy-pork-chop recipe there is -- kids and adults both love it.  There's more.  If you are one of the many cooks in search of a foolproof recipe that guarantees juicy, fork-tender chops, this is it.

Imagine a juicy, fork-tender, 3/4"-1"-thick pork chop w/peach-pie filling underneath & stuffing heaped on top -- it's peachy-keen.

IMG_5874This easy recipe guarantees flavorful, juicy, fork-tender, chops:

IMG_57756  3/4"-1" thick, bone-in pork loin chops

4  tablespoons corn or peanut oil, for sautéing chops

freshly-ground sea salt and peppercorn blend, for seasoning chops

1  22-ounce can peach pie filling

2  6-ounce boxes Stove-Top Chicken Stuffing Mix

1  generous cup diced celery

1  generous cup diced onion

2  cup chicken broth

IMG_5777 IMG_5777 IMG_5777 IMG_5777 IMG_5777 IMG_5777 IMG_5777~Step 1. In a 16" electric skillet, heat the corn or peanut oil over low heat. Increase heat to 225º (medium-high), add the chops, then, season their tops with freshly-ground sea salt and peppercorn blend.  Continue to sauté the chops until they're browning nicely on the bottom, about 8 minutes.  Using a spatula, flip the chops over and season the second side with freshly ground sea salt and peppercorn blend.  Sauté the chops until golden on the bottom, about 8 more minutes.  Turn the heat off.

IMG_5799 IMG_5799~ Step 2.  Open the can of peach pie filling and use a spoon to scoop it into the bottom of a 13" x 9" x 2" casserole.  Use a spoon to spread it evenly in the bottom.  Arrange the pork chops atop the pie filling, overlapping them slightly.  Set aside.

IMG_5805 IMG_5805 IMG_5805 IMG_5805 IMG_5805 IMG_5805 IMG_5805 IMG_5805~Step 3.  Return heat to 225º and wait 30-60 seconds, just long enough to reheat the pork drippings,  Add the celery and onion.  Sauté the vegetables, stirring constantly with a large spoon, until crunch tender, 2-3 minutes.  Add the chicken broth and the stuffing mix.  Stir until the stuffing is thick and has absorbed the broth.  Turn the heat off, cover the skillet, and let sit for 5-6 minutes.

IMG_5830 IMG_5830 IMG_5830 IMG_5837 IMG_5839 IMG_5839 IMG_5839~Step 4.  Uncover the skillet.  Using a 2 1/2" ice-cream scoop, place 6 well-packed, heaping and generous scoops of stuffing, one scoop on each chop.  Using a spoon or a fork, scatter remainder of stuffing around the sides and in between the larger scoops.  Cover casserole with aluminum foil and bake on center rack of 325° oven 1 hour. Uncover and continue to bake another 15 minutes, or until stuffing is turning golden on top. Remove from oven, allow casserole to rest 10-15 minutes.

Delighfully Sweet & Savory Southern-Comfort-Style Food:

IMG_5855Guaranteed to conjure a smile w/every peachy-keen bite:

IMG_5887My Peachy-Keen Pork Chops & Stuffing Casserole:  Recipe yields 6 hearty servings.

Special Equipment List: cutting board; chef's knife; 16" electric skillet w/lid; spatula; large spoon; 13" x 9" x 2" casserole; 2 1/2" ice-cream scoop; aluminum foil

6a0120a8551282970b0263ec2929ef200cCook's Note: The sweet and savory act of combining porcine and apples is classic.  Every whole roasted pig that I've ever seen had an apple in its mouth.  I honestly can't remember where I read it or heard this, but, my recollection is: this centuries old custom had to do with pigs being fattened by feeding them apples, so, this was considered a show of respect for the animal, representing it eating apples in life and into eternity (hogs were typically slaughtered in the Fall and apples were in season).  All I know for certain is pork and apples sure do go hand-in-hand and it's one of my favorite combinations.  For a real Fall treat, be sure to ~ My Aunt's Apple-Pie Pork-Chop & Stuffing Casserole ~.

"We are all in this food world together. " ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)

09/18/2020

~ RedHot Buffalo-Chicken Rooster-Crest-Pasta Salad ~

IMG_5757If you are a fan of Buffalo-chicken-style anything, this is a pasta salad you'll crow about.  I admit, the thought of making Buffalo-chicken pasta salad didn't occur to me until I found myself binge-snacking on a few slices of Sunday's leftover roast chicken dipped into a ramekin containing a bit of Friday night's leftover wing-night wing sauce -- that was yesterday.  A few short minutes later, the vision of a Buffalo-style pasta salad popped into my head -- and IT is happening today.

Lucky lovers of all things Buffalo wings:  it comes in many forms.

6a0120a8551282970b026bde921b79200cIn my family alone, Nacho Mama's Buffalo Chicken Sheet-Pan Nanchos, Buffalo-Style Shredded Chicken 'n Slaw Sliders, Spicy Blue-Cheesy Buffalo-Style Chicken Dip, Spicy Blue-Cheesy Buffalo-Chicken Quesadillas, Batter-Dipped Buffalo Chicken & Blue Cheese Subs, Sweet-and-Savory-Glazed Buffalo-Chicken Meatballs, Buffalo-Style Skinny Chicken  Tacos, Almost Effortless Chunky Buffalo-Style Chicken Chili, and, Buffalo-chicken Tortilla Wraps, are ALL crowd-pleasing wing-night or game-day options.  

This afternoon, Buffalo-Chicken pasta salad is on the menu:  

IMG_5705For the pasta and salad:

12  ounces uncooked crest-of-the-rooster pasta (large elbow macaroni or penne may be substituted)

1  tablespoon sea salt, for adding to pasta water

3  cups roasted and hand-pulled meat, preferably dark-meat from 3 roasted chicken leg-thigh quarters

3/4  cup small-diced celery

3/4  cup rough-chopped matchstick carrots

3/4  cup small-diced yellow or sweet onion

1  total cup blue cheese crumbles, 3/4 cup for the salad and 1/4 cup for garnish

IMG_5692For my Buffalo-style ranch dressing (yield: 1 generous cup):

*3/4  cup Hidden Valley ranch dressing

*1/4  cup Frank's RedHot wing sauce

2  tablespoons honey

1  teaspoon dehydrated minced garlic

1 1/2  teaspoons dehydrated minced onion

* Note:  When preparing the 1 cup of dressing, I like the ratio of 3/4 cup Hidden Valley ranch dressing to 1/4 cup Frank's RedHot wing sauce.  That said, if you want your dressing hotter (as in spicier), feel free to adjust it to suit your palate.  Example: 1/2 cup dressing to 1/2 cup wing sauce.

IMG_5693 IMG_5693 IMG_5693~ Step 1.  To prepare the dressing, in a 1-cup measuring container, thoroughly stir all ingredients together.  Set aside, at room temperature, while prepping all ingredients for the pasta and salad.

IMG_5707 IMG_5707 IMG_5707 IMG_5707 IMG_5707 IMG_5707~Step 2.  To cook the pasta, in a wide-bottomed 3 1/2-4-quart stockpot or chef's pan, bring 3 quarts of water to a boil.  Add the 1 tablespoons of sea salt to the water.  Add the pasta and cook, according to package directions, until al dente, 9-11 minutes.  Do not over cook the pasta.  Drain pasta into a colander, rinse it thoroughly under cold running tap water (to remove the excess starch and halt the cooking process), then, spread it out onto a baking pan that has been lined with parchment paper.  Set aside for 10-15 minutes, to dry and cool, meaning:  dry free of excess moisture (not dry out), and, cool to room temp.  

IMG_5688 IMG_5688 IMG_5688 IMG_5688 IMG_5688 IMG_5688 IMG_5688 IMG_5688~Step 3.  After removing the skin, using your fingers, pull the chicken from the leg-thigh quarter bones, into bite-sized pieces.  Transfer the drained and now cooled pasta to a large bowl.  Add the pulled chicken, followed by the celery, carrots and onions.  Using a large rubber spatula, gently fold all ingredients together.  Do not add the blue cheese crumbles at this time.  Add all of the dressing, and, fold again, until all the ingredients are enrobed in this yummy-spicy-creamy concoction.  Cover and refrigerate for at least one hour, to give the flavors time to marry.

IMG_5742 IMG_5742 IMG_5742~ Step 4.  At serving time, remove from refrigerator and use the spatula to fold the mixture again, then, lastly, fold in 3/4 cup of the blue cheese crumbles.  Portion and garnish each with a sprinkling of blue cheese crumbles.

Serve each portion garnished w/blue cheese crumbles:

IMG_5764This salad is at its best served the same day it's prepared.

IMG_5770RedHot Buffalo-Chicken Rooster-Crest-Pasta Salad:  Recipe yields 10 cups/6 main-course salad servings.

Special Equipment List:  1-cup measuring container; spoon; wide-bottomed 3 1/2-4-quart stockpot or chef's pan w/straight, deep sides; colander; 12 1/2" x 8 3/4" baking pan; parchment paper; cutting board; chef's knife; large rubber spatula

6a0120a8551282970b0263ec2be1a1200cCook's Note:  This main-dish pasta salad can easily be turned into a side-dish too. Simply prepare it, as directed, omitting the pulled chicken. As a side-dish, it's perfectly-marvelous served with hot-out-of-the-oven: ~ Roasted Buffalo-Style Chicken Leg-Thigh Quarters ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)

09/15/2020

~What's the Buzz -- Thick & Hearty Bronze-Cut Pasta~

IMG_5660Dried pasta, I'm guessing, is in 99.9 percent of all pantries.  Even if I didn't adore pasta as much as I do, not to mention have around 100 favorite ways to prepare around 100 of my favorite pasta shapes, several boxes of pasta would still be required to be in my pantry at all times.  Why? Because the majority of everyone I know loves pasta, and as the family cook, it's my responsibility to please as many people at one time as possible -- and pasta, as a side-dish or a main-course, is a simple, straightforward, sure-simmered way to do exactly that.  Pasta is feel-good eating.

The difference between run-of-the-mill & bronze-cut pasta...

IMG_5666... has little-to-nothing to do with the brand name.  Read on:

IMG_5640Let's start with me telling you this: there really is a difference -- it's not just a marketing ploy, and, it has little-to-nothing to do with the brand name on the box or the bag.  In a nutshell, all manufactured pasta starts by mixing flour and water into a doughy mass which gets extruded (pushed) though a machine via a die (a mold that may or may not be made of bronze) that shapes it into strands or fork-friendly pieces of various thicknesses, shapes and sizes prior to drying.  

IMG_5650Run-of-the-mill pasta dies, made of bronze or otherwise, are coated with Teflon for the obvious reason: it is cheaper because the machinery is easier to maintain.  In the case of run-of-the-mill pasta, it emerges from the machine slick, with a smooth surface and shiny look to it -- it has a polished finish, and it's pretty to look at, but, sauces tend to slide off it.  

IMG_5653Bronze-cut pasta dies, which are indeed bronze and not Teflon coated, renders the pasta rougher, more porous and less dense -- it's got a matt finish and feels rustic to the touch.  Bronze-cut pasta does cost the manufacturer (and the consumer) a bit more, but in the case of this pasta, all sauces love it, and happily stick to it, without any culinary coaxing.

Bronze-cut pasta -- the pasta all sauces loves to stick to:  

IMG_4813"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)

09/13/2020

~ That's a Wrap -- A Week's Worth -- 5 Tortilla Wraps ~

IMG_5361Whether it's for for a back-to-school lunchbox, a back-to-work brown-bag it, or, an at-the-stadium tailgate, tortilla wraps are, in my opinion, the perfect make-it-and-take on-the-run meal.  In almost all cases, wrap sandwiches can be assembled and refrigerated the night before, which is a real time-savor on a harried weekday morning.  That said, the reverse is true too.  Whether it's for a home-schooled or work-from-home lunch break, or, for a sports-or-movie-watching event in front of the TV, tortilla wraps are, a quick and satisfying solution to some much needed chaos control.

Spicy Southwestern Salsalito Turkey & Jalapeño Jack Wrap:

IMG_5284Rare Roast Beef, Crispy Bacon & Horseradish-Cheese Wrap:

IMG_5439Pepper Ham, Jarlsberg Swiss & Whole-Grain Mustard Wrap:

IMG_5525There's Something about a Salami & Provolone Cheese Wrap:

IMG_5368Blazing RedHot Buffalo Chicken, Blue Cheese & Slaw Wrap:

IMG_5619That's a Wrap -- A Week's Worth -- 5 Tortilla Wraps:  Recipe yields instructions and guidelines for assembling and wrapping tortilla wrap sandwiches, plus 5 delicious tortilla wrap sandwich recipes.

Special Equipment List: cutting board; chef's knife; plastic wrap; butter knife; serrated bread knife

IMG_5368Cook's Note: The exact origin of the tortilla wrap is not known, but several sandwich shops in various regions of California claim to have created the first one.  None of their stories can be verified, but, one thing that is, for the most part, agreed on:  the tortilla wrap was inspired by the burrito.  When making a tortilla wrap, the general rule of thumb is: any salad or sandwich ingredient combo that can be slapped between two slices of bread or shoved into a pocket bread, can be wrapped in a flour tortilla.  Be sure to get my tips on ~ The Best Way to Assemble and Wrap a Tortilla Wrap ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020

09/10/2020

~Blazing Buffalo Chicken, Blue Cheese & Slaw Wrap~

IMG_5619I'll admit, I don't buy deli-style chicken breast very often -- I'm more of a deli-turkey-breast sandwich kinda gal.  That said, when I do, nine-out-of-ten-times it is Boar's Head Blazing-Buffalo-style chicken.  Why?  Because my family loves my Buffalo-style chicken wrap sandwiches and every slice of Boars Head Buffalo-style chicken is full of classic RedHot Buffalo-chicken flavor -- it's downright addicting.  Inspired by hot and spicy Buffalo chicken wings, Boars Head Blazing Buffalo Chicken Breast is coated with cayenne red pepper, vinegar and spices for a distinctly piquant taste that delivers the kick of America's popular tailgate treat without the mess.

Lucky lovers of all things Buffalo wings:  it comes in many forms.

6a0120a8551282970b0264e2e99602200dIn my family alone, Nacho Mama's Buffalo Chicken Sheet-Pan Nanchos, Buffalo-Style Shredded Chicken 'n Slaw Sliders, Spicy Blue-Cheesy Buffalo-Style Chicken Dip, Spicy Blue-Cheesy Buffalo-Chicken Quesadillas, Batter-Dipped Buffalo Chicken & Blue Cheese Subs, Sweet-and-Savory-Glazed Buffalo-Chicken Meatballs, Buffalo-Style Skinny Chicken  Tacos, and, Almost Effortless Chunky Buffalo-Style Chicken Chili are ALL wing-night or game-day options.  Tonight Buffalo chicken wraps are on the menu.  

Boar's Head Blazing Buffalo Chicken Breast is irresistible.

IMG_5570For each wrap sandwich, in order of assembly:

1  Mission brand burrito-size super-soft flour tortilla

2-3  tablespoons Frank's RedHot wing sauce

1  thin, flat layer Nature's Promise Spring mix

6  tablespoons Boar's Head blue cheese crumbles

12  whole, thin-sliced slices Boar's Head Buffalo-chicken

6  tablespoons creamy cole slaw

4  tablespoons rough-chopped matchstick carrots

IMG_5578 IMG_5578 IMG_5578 IMG_5578 IMG_5578 IMG_5578~Step 1. To assemble each wrap sandwich, over a large cutting board, drape a large piece of plastic wrap.  Place one flour tortilla in the center. Using a butter knife, slather a thin layer of RedHot wing sauce evenly over the entire surface of the burrito. Arrange a single, flat layer of the Spring mix atop the spicy sauce, followed by a scattering of blue cheese crumbles, followed by two, single, flat layers Buffalo chicken (12 slices).

IMG_5573 IMG_5573 IMG_5573~Step 2.  Fine dice and mix the carrots into the coleslaw.  Towards the upper-end of the lower-third of the tortilla (meaning, not directly across the center), arrange a strip of 10 tablespoons coleslaw across the surface of the sandwich.  Tip from Mel:  Because creamy coleslaw is technically a wet ingredient, I place it on a paper-towel-lined plate for a few moments, to remove the excess moisture.

IMG_5597 IMG_5597 IMG_5597 IMG_5597 IMG_5597 IMG_5361~Step 3. Starting at the side closest to you, lift the tortilla up and tightly over the top of the diced fillings.  Continue to tightly roll the tortilla until it is sitting, seam-side-down, near the top of the plastic wrap.  Lift the plastic wrap up and tightly over the rolled tortilla, and continue to roll, until the tortilla is sitting, seam-side-down, near the bottom of the plastic wrap. Seal the left and right ends of the plastic wrap, folding the ends of the tortilla, on both sides underneath the tortilla, to tightly encase and seal the wrap sandwich at both ends.  Set aside for 5-10 minutes, or up to 2 hours in the refrigerator, prior to slicing into desired-sized pieces and serving.  Slice the sandwich in half at a 30° angle while holding the knife at a 30° angle.

Tightly wrapping the tortilla in plastic, &, giving it a short rest, will make the sandwich very easy to slice & serve.

IMG_5631RedHot Buffalo Chicken, Blue Cheese & Slaw Wrap:  Recipe yields  instructions to make as many Italian-style salami and cheese wraps as you want to/1 main-dish serving serving each wrap sandwich/6 appetizer-sized servings each wrap sandwich.

Special Equipment List: cutting board; chef's knife; plastic wrap; butter knife; serrated bread knife

IMG_5368Cook's Note: The exact origin of the tortilla wrap is not known, but several sandwich shops in various regions of California claim to have created the first one.  None of their stories can be verified, but, one thing that is, for the most part, agreed on:  the tortilla wrap was inspired by the burrito.  When making a tortilla wrap, the general rule of thumb is: any salad or sandwich ingredient combo that can be slapped between two slices of bread or shoved into a pocket bread, can be wrapped in a flour tortilla.  Be sure to get my tips on ~ The Best Way to Assemble and Wrap a Tortilla Wrap ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)

09/07/2020

~ There's Something about a Salami & Cheese Wrap ~

IMG_5368 2I love the combination of salami and cheese -- more specifically Boar's Head's hard salami and picante provolone cheese.  Let's talk salami for a moment.  Lots of folks prefer genoa salami, but, I am not one of them, and, the answer might lie in my Eastern European ancestry.  Genoa salami is an Italian salami which originated in Genoa, where porcine is more prevalent than cattle.  On the other hand, hard salami originated in Central Europe, where cattle are more prevalent.  It's the more-pork-to-less-beef ratio in cured-but-not-smoked Genoa salami that renders it a bit too soft and, for lack of a better work, "greasy" for my taste. Hard salami, which is smoked, is coarser, dryer, and, for me, has a more palatable "to the tooth" chew to it.  All that said, feel free to substitute genoa salami for hard salami in any sandwich if that is what you like better.

Genoa-Salami-vs-Hard-Salami

Genoa Salami Hard Salami
- Originated in the hilly interior of Genoa, Italia - Originated in Central Europe
- Primarily uses pork, may contain some beef as well - Uses more beef than pork
- Seasoned with peppercorns and wine - Doesn’t use peppercorns
- Not smoked - Smoked
- Has a softer texture - Usually coarser and drier

Hard salami & picante provolone are staples in my refrigerator:

IMG_5567For each wrap sandwich, in order of assembly:

1  Mission brand burrito-size super-soft flour tortilla

3-4  tablespoons Wish-Bone light Italian dressing

1  thin, flat layer Nature's Promise Spring mix

6  whole, thin-sliced slices Boar's Head picante provolone cheese

12 whole, thin-sliced slices Boar's Head hard salami

3  tablespoon small diced red onion 

3  tablespoons seeded and small-diced Campari tomatoes

1-2  tablespoons Cento hot hoagie spread

IMG_5312 IMG_5312 IMG_5312 IMG_5312 IMG_5312~Step 1. To assemble each wrap sandwich, over a large cutting board, drape a large piece of plastic wrap.  Place one flour tortilla in the center. Using a butter knife, slather a thin layer of the Italian dressing evenly over the entire surface of the burrito.  Arrange a single, flat layer of the Spring mix atop the dressing, followed by a single, flat layer of provolone cheese (6 whole slices), followed by a second single, flat layer of hard salami (10-12 slices).

IMG_5333~ Step 2.  Towards the upper-end of the lower-third of the tortilla (meaning, not directly across the center, or, slightly lower than the center), arrange a strip of 3 tablespoons diced red onion, followed by a layer of 3 tablespoons diced tomato, followed by a layer of 1-2 tablespoons of the hot hoagie spread (all stacked atop each other to form one strip of flavorful small-diced-filling for the center of wrap sandwich).

IMG_5338 IMG_5338 IMG_5338 IMG_5354 IMG_5354 IMG_5354~Step 3. Starting at the side closest to you, lift the tortilla up and tightly over the top of the diced fillings.  Continue to tightly roll the tortilla until it is sitting, seam-side-down, near the top of the plastic wrap.  Lift the plastic wrap up and tightly over the rolled tortilla, and continue to roll, until the tortilla is sitting, seam-side-down, near the bottom of the plastic wrap. Seal the left and right ends of the plastic wrap, folding the ends of the tortilla, on both sides underneath the tortilla, to tightly encase and seal the wrap sandwich at both ends.  Set aside for 5-10 minutes, or up to 2 hours in the refrigerator, prior to slicing into desired-sized pieces and serving.  Slice the sandwich in half at a 30° angle while holding the knife at a 30° angle.

Tightly wrapping the tortilla in plastic, &, giving it a short rest, will make the sandwich very easy to slice & serve.

IMG_5383There's Something about a Salami & Cheese Wrap: Recipe yields instructions to make as many Italian-style salami and cheese wraps as you want to/1 main-dish serving serving each wrap sandwich/6 appetizer-sized servings each wrap sandwich.

Special Equipment List: cutting board; chef's knife; plastic wrap; butter knife; serrated bread knife

IMG_5368 2Cook's Note: The exact origin of the tortilla wrap is not known, but several sandwich shops in various regions of California claim to have created the first one.  None of their stories can be verified, but, one thing that is, for the most part, agreed on:  the tortilla wrap was inspired by the burrito.  When making a tortilla wrap, the general rule of thumb is: any salad or sandwich ingredient combo that can be slapped between two slices of bread or shoved into a pocket bread, can be wrapped in a flour tortilla.  Be sure to get my tips on ~ The Best Way to Assemble and Wrap a Tortilla Wrap ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)

09/04/2020

~Make-My-Day Peppered-Ham, Swiss & Slaw Wraps~

IMG_5525Interestingly, or not so interestingly, when it comes to a ham sandwich, I like various types of super-thin-sliced deli-ham better than baked ham of the type leftover from a holiday meal (which I prefer to make use of in a few breakfast and dinner casseroles).  I've never met a deli-ham that I seriously didn't like (unless it isn't sliced thin enough), and, my three favorites are (in this order): Boar's Head pepper ham, deluxe ham, and, sweet deli ham.  There's more.  For me, ham goes hand-in-hand with mustard, and, my three favorites are (in this order) Bookbinder's whole-grain, Guldon's spicy brown, and, Grey Poupon dijon. I'm a little less picky when it comes to the mandatory Swiss cheese on a deli-ham sandwich, but, hand's-down, buttery and mild Jarlsberg, thin-sliced fresh off the wheel or a wedge, which I always have in my refrigerator, is my favorite.

As for slaw in the center of a wrap sandwich?  You betcha!

IMG_5485For each wrap sandwich, in order of assembly:

1  Mission brand burrito-size super-soft flour tortilla

3-4  tablespoons Bookbinder's whole-grain mustard

1  thin, flat layer Nature's Promise Spring mix

6  whole, thin-sliced slices Jarlesberg Swiss cheese

6  whole, thin-sliced slices Boar's Head peppered ham

8  tablespoons creamy cole slaw (1/2 cup)

IMG_5486 IMG_5491 IMG_5491 IMG_5491 IMG_5491~Step 1. To assemble each wrap sandwich, over a large cutting board, drape a large piece of plastic wrap.  Place one flour tortilla in the center. Using a butter knife, slather a thin layer of whole-grain mustard evenly over the entire surface of the burrito.  Arrange a single, flat layer of the Spring mix atop the mustard, followed by a single, flat layer of Swiss cheese (6 whole slices), followed by a single, flat layer of peppered ham (6 slices).

IMG_5505~Step 2.  Towards the upper-end of the lower-third of the tortilla (meaning, not directly across the center, or, slightly lower than the center), arrange a strip of 8 tablespoons (about 1/2 cup) cole slaw across the surface of the sandwich.  Tip from Mel:  Because creamy coleslaw is technically a wet ingredient, I place it on a paper-towel-lined plate for a few moments, to remove the excess moisture.

IMG_5510 IMG_5510 IMG_5510 IMG_5510 IMG_5510 IMG_5510~Step 3. Starting at the side closest to you, lift the tortilla up and tightly over the top of the diced fillings.  Continue to tightly roll the tortilla until it is sitting, seam-side-down, near the top of the plastic wrap.  Lift the plastic wrap up and tightly over the rolled tortilla, and continue to roll, until the tortilla is sitting, seam-side-down, near the bottom of the plastic wrap. Seal the left and right ends of the plastic wrap, folding the ends of the tortilla, on both sides underneath the tortilla, to tightly encase and seal the wrap sandwich at both ends.  Set aside for 5-10 minutes, or up to 2 hours in the refrigerator, prior to slicing into desired-sized pieces and serving.  Slice the sandwich in half at a 30° angle while holding the knife at a 30° angle.

Tightly wrapping the tortilla in plastic, &, giving it a short rest, will make the sandwich very easy to slice & serve.

IMG_5550Make-My-Day Peppered-Ham, Swiss & Slaw Wraps:  Recipe yields Recipe yields instructions to make as many peppered ham, Swiss & slaw wraps as you want to/1 main-dish serving serving each wrap sandwich/6 appetizer-sized servings each wrap sandwich.

Special Equipment List: cutting board; chef's knife; plastic wrap; butter knife; paper towels (optional); serrated bread knife

IMG_5368Cook's Note: The exact origin of the tortilla wrap is not known, but several sandwich shops in various regions of California claim to have created the first one.  None of their stories can be verified, but, one thing that is, for the most part, agreed on:  the tortilla wrap was inspired by the burrito.  When making a tortilla wrap, the general rule of thumb is: any salad or sandwich ingredient combo that can be slapped between two slices of bread or shoved into a pocket bread, can be wrapped in a flour tortilla.  Be sure to get my tips on ~ The Best Way to Assemble and Wrap a Tortilla Wrap ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)

09/02/2020

~ Roast Beef, Bacon and Horseradish-Cheese Wraps ~

IMG_5442Fly me to the moon.  As a card-carrying carnivore, a thin-sliced deli roast beef sandwich is one of my favorite things.  Slather the bread with some horseradish cheese spread or horseradish mayonnaise (or both) and I'll follow you anywhere.  Once upon a time, I made a tray of exactly 60 of these wrap sandwiches (there were 120 halves on the platter). I served them to our PSU tailgate group.  They were intended to be a snack, with bloody's Mary's, for an early morning tailgate-at-the-stadium, for a Noon kickoff. Fourteen men plus roughly fourteen women polished off the entire tray, in, oh I'm guessing, 15-20 minutes -- that's an average of four halves each. Over the years, I've found that slicing these sandwiches into 6 pieces each makes for a very popular appetizer at cocktail parties too -- roast beef, bacon and horseradish is simply a win-win. 

Those tailgaters would have eaten more had there been more.

IMG_5399For each wrap sandwich, in order of assembly:

1  Mission brand burrito-size super-soft flour tortilla

4-6  tablespoons horseradish cheese spread, your favorite brand

1  thin, flat layer Nature's Promise Spring mix

12  thin slices Boar's Head rare roast beef

3  tablespoon small diced red onion 

3  tablespoons seeded and small-diced Campari tomatoes

3  tablespoons crisp-fried thick-sliced small-diced bacon, your favorite brand

IMG_5403 IMG_5403 IMG_5403 IMG_5403 IMG_5403~Step 1.  To assemble each wrap sandwich, over a large cutting board, drape a large piece of plastic wrap.  Place one flour tortilla in the center. Using a butter knife, slather a thin layer of horseradish cheese spread evenly over the entire surface of the burrito.  Arrange a single, flat layer of the Spring mix atop the cheese spread, followed by a single, flat layer of roast beef (6 whole slices), followed by a second single, flat layer of roast beef (6 more slices).

IMG_5421~Step 2.  Towards the upper-end of the lower-third of the tortilla (meaning, not directly across the center, or, slightly lower than the center), arrange a strip of 3 tablespoons diced red onion, followed by a layer of 3 tablespoons diced tomato, followed by 3 tablespoons diced bacon (all stacked atop each other to form one strip of flavorful small-diced-filling for the center of wrap sandwich).

IMG_5424 IMG_5424 IMG_5424 IMG_5424 IMG_5424 IMG_5361~Step 3.  Starting at the side closest to you, lift the tortilla up and tightly over the top of the diced fillings.  Continue to tightly roll the tortilla until it is sitting, seam-side-down, near the top of the plastic wrap.  Lift the plastic wrap up and tightly over the rolled tortilla, and continue to roll, until the tortilla is sitting, seam-side-down, near the bottom of the plastic wrap. Seal the left and right ends of the plastic wrap, folding the ends of the tortilla, on both sides underneath the tortilla, to tightly encase and seal the wrap sandwich at both ends.  Set aside for 5-10 minutes, or up to 2 hours in the refrigerator, prior to slicing into desired-sized pieces and serving.  Slice the sandwich in half at a 30° angle while holding the knife at a 30° angle.

Tightly wrapping the tortilla in plastic, &, giving it a short rest, will make the sandwich very easy to slice & serve.

IMG_5461Deli-Roast Beef, Bacon and Horseradish-Cheese Wraps: Recipe yields instructions to make as many roast beef, bacon and horseradish-cheese wraps as you want to/1 main-dish serving serving each wrap sandwich/6 appetizer-sized servings each wrap sandwich.

Special Equipment List:  cutting board; chef's knife; plastic wrap; butter knife; serrated bread knife

IMG_5368Cook's Note: The exact origin of the tortilla wrap is not known, but several sandwich shops in various regions of California claim to have created the first one.  None of their stories can be verified, but, one thing that is, for the most part, agreed on:  the tortilla wrap was inspired by the burrito.  When making a tortilla wrap, the general rule of thumb is: any salad or sandwich ingredient combo that can be slapped between two slices of bread or shoved into a pocket bread, can be wrapped in a flour tortilla.  Be sure to get my tips on ~ The Best Way to Assemble and Wrap a Tortilla Wrap ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)